Simple and easy to make – I like recipes like this. It was delicious and will be going into our regular veggie side dish rotation for sure. The brown caramelized bits on the edges had so much flavor. Thank goodness there are leftovers for today!

Roasted Cabbage with Lemon

Makes 3-4 servings as a side dish, recipe adapted slightly from Roasted Cabbage with Lemon at Eat Repeat.

1 medium-sized head of green cabbage

2 T olive oil

2-3 T fresh squeezed lemon juice

generous amount of sea salt and fresh ground black pepper

lemon slices, for serving cabbage (optional)

Preheat oven to 450 degrees. Cover a baking sheet with foil and spray with non stick spray or oil with olive oil.

Cut the head of cabbage into 8 same-size wedges, cutting through the core and stem end. Then carefully trim the core strip and stem from each wedge and arrange wedges in a single layer on the prepared pan (leave some space around them as much as you can.)

Whisk together the olive oil and lemon juice. Then use a pastry brush to brush the top sides of each cabbage wedge with the mixture and season generously with salt and fresh ground black pepper. Turn cabbage wedges carefully, then brush the second side with the olive oil/lemon juice mixture and season with salt and pepper.

Roast cabbage for about 15 minutes, or until it is nicely browned. Then turn each wedge carefully and roast 10-15 minutes more, until the cabbage is nicely browned and cooked through with a bit of chewiness remaining. Serve hot, with additional lemon slices to squeeze lemon juice on at the table if desired.